Okay, this wasn't what the cake was supposed to look like. The picture of it in the original recipe looked so perfect. Well, perfect is NOT what happened in the kitchen today, but, if you close your eyes, and take a bite, you will lick your lips and crave more. Maybe I could rename it "Blindfolded cake".
I'm not exactly sure what happened, but my cake was too fluffy; needed to be denser to hold the weight of the frosting; may not have drained the pineapple enough? may not have let it cool long enough? Whatever the case, as I started frosting the three layers, the cake seemed to crumble and fall apart. Nevertheless, the cake and the frosting are delicious.
Ingredients: 3 eggs, lightly beaten, 3 cups all-purpose flour, 2 cups granulated sugar, 1 tablespoon baking powder, 1 teaspoon salt, 1/4 teaspoon ground cloves, 2 cups mashed bananas (5 medium), 1 cup vegetable oil, 1 1/2 teaspoon vanilla, 2 cups peeled, shredded uncooked sweet potatoes (about 1/2 pound), 1 8-ounce can crushed pineapple (juice pack), drained. Caramel Butter Frosting: 1 cup butter, 2 cups packed brown sugar, 1/2 cup milk, 6 cups confectioners' sugar.
Instructions: Let eggs stand at room temperature for 30 minutes. Preheat oven to 350 degrees. Grease three 9-inch round cake pans. Line bottoms with waxed or parchment paper. Grease and flour paper; set aside.
In large mixing bowl combine flour, sugar, baking powder, salt, and cloves. Stir in bananas, oil, eggs, and vanilla until moist and thick. Stir in sweet potatoes and pineapple. Spread evenly in prepared pans.
Bake 30 minutes or until pick inserted near centers comes out clean. Cool in pans on wire racks 10 minutes. Remove from pans. Peel off paper. Cool completely.
Prepare Frosting: In large saucepan melt butter; add brown sugar and mix well. Bring to boiling over medium heat, stirring constantly. Cook and stir 1 minute; cool 5 minutes. Whisk in milk until smooth. Whisk in confectioners' sugar until smooth. Use at once; frosting stiffens as it cools. Place one layer, flat side up, on plate. Spread top only with 1 1/4 cups frosting. Stack and frost remaining layers.
Makes 16 servings.
I found this on Better Homes and Gardens webswite: http://www.bhg/recipe/cakes.
"Let's Bake A Cake!"
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